Lemon raspberry cupcakes have a hint of lemon, soft cupcake texture, and raspberry frosting that's super creamy.

Lemon Raspberry Cupcakes

These lemon raspberry cupcakes are fluffy, moist, and bursting with fresh flavors. They start with lemon cupcakes that have a soft texture and hint of lemon. Sweet juicy berries in the raspberry frosting make these a showstopper. 
Course Dessert
Prep Time 45 minutes
Cook Time 16 minutes
Total Time 1 hour 23 minutes
Servings 12 cupcakes
Author Fiona Dowling


Lemon Cupcakes

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter , softened
  • 1 cup granulated sugar
  • 2 tbsp lemon zest*
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 3 tbsp milk
  • 1/4 cup fresh lemon juice*

Raspberry Frosting

  • 8 oz raspberries , fresh or frozen
  • 3/4 cup unsalted butter , softened
  • 3-3.5 cups powdered sugar
  • 1 tbsp heavy cream , as needed


Lemon Cupcakes

  • Preheat the oven to 350F degrees and line a muffin tin with muffin papers. 
  • In a medium bowl whisk together the flour, baking powder and salt.
  • Beat together the butter, sugar, and lemon zest in a large bowl until fluffy.
  • Mix in the eggs and vanilla extract.
  • In a liquid measuring cup or small bowl gently whisk together the milk and sour cream with a fork. 
  • Beat about 1/2 of the flour mixture into the butter mixture, followed by about 1/2 of the milk and sour cream. Repeat with the rest of the flour & sour cream mixture.
  • Turn off the mixer and gently fold in the lemon juice. 
  • Spoon the batter into the prepared muffin pan filling each about 2/3 to 3/4 full.
  • Bake in the preheated oven for 16-18 minutes or until an inserted toothpick comes out clean.

Raspberry Frosting

  • Puree the raspberries in a blender or food processor.
  • Push the puree through a sieve to remove the seeds. (I use a rubber spatula for this). 
  • Add the puree without seeds to a medium saucepan over low-medium heat and bring to a boil while stirring. 
  • Boil for 10-15 minutes or until the mixture is about 1/4 to 1/3 of the original volume and thick like jam.
  • Remove from the heat and place in the freezer or fridge to cool fully.
  • In a large bowl beat the butter until fluffy then mix in 2 cups powdered sugar.
  • Mix in 2-3 tablespoons of the cold raspberry sauce. (It must be cold, otherwise the frosting can separate).
  • Mix in the rest of the powdered sugar about 1/2 cup at a time, adding in the cream if it seems too thick.
  • Frost the cupcakes with a piping bag and tip (I used a 1M tip) or a knife. 


* You'll need 2 medium-large sized lemons total.
**Store cupcakes in an airtight container at room temperature for up to 3 days.
***Unfrosted cupcakes can be frozen and thawed in the fridge overnight.